Directions:

Directions:

Sweet PastryMake a well in the center of the flour and add the rest of the ingredients. Give them a little stir and then cut them in with a pastry blender until a dough forms. Add a tiny bit of ice water if necessary. Chill dough and then press into a 9 inch fluted quiche pan (tinned steel with a removeable bottom).

FillingMix the ingredients together gently, so as not to rip apart the peaches. Arrange a layer of peach slices in the bottom of the shell and then top with a layer of peaches arranged in two concentric circles of slices.

Bake in a 400-425F oven for 25-30 minutes, until the peaches are tender, their juices thickened, and the crust browned. After removing from the over, gently brush the top with the remainder of the melted jam.

Cool and remove from the pan onto a cake plate or serving dish.

Personal
Notes:

Personal
Notes:

I got this recipe from www.cookinglog.blogspot.com/2005/08/peach-tart.html. 05/09/08 The pastry is excellent. I serve it with vanilla or peach ice cream.

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